Koloke Ayam: Crispy Chicken in Sweet and Tangy Sauce
Ingredients:
- 1/4 chicken, cut into small cubes
- 1 packet Kentucky fried chicken flour
- 2 cloves garlic, finely minced
- 1 onion, finely chopped
- 1 large red chili, sliced (or to taste)
- Thai bird chilies, to taste
- 1 carrot, diced
- 1 cucumber, diced
- 2 sachets tomato ketchup
- 1 sachet sweet and sour sauce (e.g., Saori brand)
- 1 stalk green onion, thinly sliced
- 1 teaspoon cornstarch, dissolved in a bit of water
- Sugar, to taste
- Salt, to taste
- Seasoning powder (e.g., Ladaku), to taste
- Oil for frying
Instructions:
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Prepare the Chicken:
- Cut the chicken into small, bite-sized cubes. Coat each piece thoroughly with Kentucky fried chicken flour.
- Heat oil in a pan over medium heat. Fry the coated chicken pieces until they turn golden brown and crispy. Remove from the oil and drain on paper towels.
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Make the Sauce:
- In a separate pan, heat some oil. Add minced garlic, chopped onion, and sliced red chili (and bird chilies if using). Sauté until fragrant and the onion becomes translucent.
- Add a sufficient amount of water to the pan. Stir in the diced carrot and cucumber. Cook until the vegetables are tender and the mixture comes to a boil.
- Incorporate tomato ketchup, sweet and sour sauce, sugar, salt, and seasoning powder into the pan. Adjust the seasoning to taste.
- Stir in the dissolved cornstarch and cook until the sauce thickens and becomes glossy.
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Combine and Serve:
- Gently fold the crispy chicken pieces into the thickened sauce, ensuring each piece is well-coated.
- Garnish with sliced green onions before serving.
Enjoy this delightful Koloke Ayam as a flavorful main dish that pairs wonderfully with steamed rice or noodles. Its crispy chicken combined with a tangy and sweet sauce makes it a perfect treat for any occasion!
